Recipe

Leek-and-bacon Tart Recipe

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Ingredients

1/4 tsp salt
1/4 tsp cider vinegar
2/3 c fat-free milk
1 c all-purpose flour
3 bacon slices, cut crosswise into thin strips
2 tbsps vegetable shortening
Filling:
1 1/4 c egg substitute
1/4 tsp black pepper, divided
7 c sliced leek (about 3 large)
Crust:
4 to 5 tbsps ice water
2 tbsps chilled butter or stick margarine, cut into small pieces
1/2 tsp salt, divided

Directions

Step #1 To prepare crust, lightly spoon flour into a dry measuring c; level with a knife.
Step #2 Combine flour & 1/4 tsp salt in a bowl; cut in butter & shortening with a pastry mixer or 2 knives until mixture resembles coarse meal.
Step #3 Add vinegar & ice water, 1 tbsp at a time; toss with a fork until moist.
Step #4 Gently press the mixture into a 4-inch circle on heavy-duty plastic wrap; cover dough with extra plastic wrap.
Step #5 Roll dough, still covered, into a 12-inch circle; chill 10 mins.
Step #6 Preheat oven to 425°.
Step #7 Remove 1 sheet of plastic wrap; let dough stand 1 min or until pliable.
Step #8 Fit the dough, plastic-wrap side up, into a 10-inch round removable-bottom tart pan.
Step #9 Remove plastic wrap.
Step #10 Press dough against bottom & sides of pan.
Step #11 Fold edges under.
Step #12 Line dough with a piece of foil wrap; arrange pie weights on foil wrap.
Step #13 Bake at 425° for 10 mins or until edge is lightly browned.
Step #14 Remove pie weights & foil wrap; cool on a wire rack.
Step #15 To prepare filling, heat a large nonstick skillet over med-heat/flame until hot.
Step #16 Add bacon, & cook 4 mins.
Step #17 Remove bacon from pan, reserving 2 tsps drippings in pan; set bacon aside.
Step #18 Add leek to drippings in pan; cover & cook for 20 mins, stirring every once in awhile.
Step #19 Sprinkle top with 1/4 tsp salt & 1/8 tsp pepper.
Step #20 Remove from heat.
Step #21 Arrange leek mixture & bacon in prepared crust.
Step #22 Combine egg substitute, milk, 1/4 tsp salt, & 1/8 tsp pepper; stir well with a whisk.
Step #23 Pour the milk mixture into crust.
Step #24 Bake at 425° for 25 mins or until a knife inserted in the center comes out clean; let this stand 10 mins.
Step #25 Note: You can use a commercial piecrust (such as Pillsbury) in place of the pastry crust.
Step #26 If you substitute an put in the fridged piecrust, follow the package instructions for prebaking.
Step #27 It will add 15 calories & 4 grams of fat to the nutrition figures for each serving.
Enjoy the Leek-and-Bacon Tart recipe

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